Development and application of nanofibrillated cellulose coating for shelf life extension of fresh-cut vegetable during postharvest storage

Pacaphol, Kamonwan; Seraypheap, Kanogwan; Aht‐Ong, Duangdao

doi:10.1016/j.carbpol.2019.115167

Cited by 49 publications

(28 citation statements)

References 34 publications

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“…Even though the presented results of coated mushrooms showed gas concentration/production/consumption in sealed conditions, which are not similar to the perforated commercial packaging found in supermarkets, other research works using nanocellulose suggest a reduction of respiration rate on food. Pacaphol, Seraypheap, and Aht‐Ong (2019) observed the effect of suspensions of nanofibrillated cellulose (NFC) on the reduction of respiration rate on coated spinach and the remarkable effect was noticed on appearance, chlorophyll retention, and moisture content of the coated product. For instance, the authors observed a reduction of CO 2 production from 160 in control to 62 (mg/kg · hr) using 0.5% NFC coating at 24 hr of the test.…”

Section: Resultsmentioning

confidence: 99%

Influence of cellulose nanocrystals gellan gum‐based coating on color and respiration rate of Agaricus bisporus mushrooms

Criado

Fraschini

Shankar

et al. 2021

Journal of Food Science

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The edible coating has been used for covering fruits and vegetables, bringing surface protection, and extending product shelf‐life. Due to the outstanding properties, nanomaterials have become a part of the packaging/coating new generation, demonstrating improvements in the barrier capacity of materials starting from construction products to the food industry. In the food industry, on the other hand, Agaricus bisporus mushrooms have a limited shelf‐life from 1 to 3 days because of their high respiration rate and enzymatic browning. With the aim to reduce these two parameters and prevent rapid senescence, the objective of this study was to incorporate a natural source of nanomaterials (cellulose nanocrystals (CNCs) into a gellan gum‐based coating and sprayed the surface of the mushrooms with the coating material. To evaluate the effect of CNCs, oxygen consumption, carbon dioxide production rate, and color change were recorded during the mushroom storage at 4 ± 1 °C. Results showed that all coatings were able to decrease total color change (ΔE) of mushrooms from 12 to 8 at day 10 when the coating was applied in all samples compared to control. In addition, significant differences were observed in the respiration rate when CNCs were added to the mushrooms. Oxygen consumption results exhibited a 44 mL O2/kg · day production at day 5 with 20% CNCs compared to 269 mL O2/kg · day observed in noncoated samples. This trend was similarly observed in the carbon dioxide production rate.Practical ApplicationWith this research, it was remarkable to see the presence of CNCs in the coating solution reduced the respiration rate and increased the shelf‐life of mushrooms. Similar applications can be industrially scaled‐up to protect fruits and vegetables by CNCs‐based coating or packaging materials. A variety of sustainable materials are available nowadays that serve as packaging matrix, and scientists are working on expanding the compatibility of these nanomaterials. In addition, it has been studied that CNCs enhance the degradation of polymers, an effort that many companies are making to reduce the environmental impact in their products.

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Section: Resultsmentioning

confidence: 99%

Influence of cellulose nanocrystals gellan gum‐based coating on color and respiration rate of Agaricus bisporus mushrooms

Criado

Fraschini

Shankar

et al. 2021

Journal of Food Science

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“…Coatings create a modification of the atmosphere surrounding the fruit, acting as semipermeable barriers that control gas exchange, reduce water loss, and maintain tissue firmness [11]. Developments in packaging technology and edible coatings for foods have shown promising results in extending the shelf-life of fresh-cut fruits and vegetables [12][13][14][15][16][17][18]. Coating based on tapioca starch, chitosan, and alginate in combination with antioxidant additive has been used to improve the shelf life of minimally processed apples [19][20][21].…”

Section: Introductionmentioning

confidence: 99%

Biopolymer Coatings as Alternative to Modified Atmosphere Packaging for Shelf Life Extension of Minimally Processed Apples

Volpe

Cavella²,

Torrieri³

2019

Coatings

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The effect of caseinate/chitosan blend on the shelf life of minimally processed apples was studied. In the first phase of the work, the effect of the biopolymer coating on the respiration rate of the minimally processed apples was studied as function of gas composition (5%, 10%, 21% of O2 with N2 as balance at 5 °C) and temperature (5 °C, 10 °C at 5% of O2 with N2 as balance). In the second phase, the shelf life of the packed product was studied during storage at 5 °C. The gas composition (O2%-CO2%) in the package headspace, relative humidity, pH, hardness, color and antioxidant capacity of the product were monitored after 0, 1, 4, 7, 11, and 14 days. The coating effectively reduced respiration rate of the product when oxygen was over 10%. In the presence of the coating, the reduction of oxygen did not affect the respiration rate. At 5% of O2, the respiration rate decreased by 50% by changing the temperature from 10 °C to 5 °C. Shelf life study showed that the chitosan—caseinate coating was able to preserve the mechanical properties and the antioxidant capacity of the product during storage by increasing the shelf life by 7 days to 11 days at 5 °C.

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“…As a recent trend, it must be remarked that natural coating materials are increasingly attracting the interest of researchers, as shown by the wide use of Aloe vera gel [138][139][140][141] and other natural polysaccharides, such as chitosan [9, 12, 25, 39, 74, 142, 147, 152, 164-166, 168-170, 172, 174, 179, 180, 186, 190, 193, 201], or seaweed extracts [148], which exhibit an intrinsic antimicrobial activity, significantly contributing to extending the product shelf life. The tendency toward natural products is also confirmed by the wide use of natural gums [47,181], starches [20, 188,195], cellulose, and its derivatives [32,167,173,175,194], and other compounds recovered from agri-food residues [144,183,203]. Glycerol is frequently used as a plasticizer, at concentrations ranging from less than 1 to 20%.…”

Section: Applications Of Edible Coatings To Food Productsmentioning

confidence: 95%

Edible Coating and Pulsed Light to Increase the Shelf Life of Food Products

et al. 2020

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The application of edible coatings (EC) in combination with pulsed light (PL) treatments represents an emerging approach for extending the shelf life of highly perishable but high value-added products, such as fresh-cut fruits and vegetables. The surface of these products would benefit from the protective effects of ECs and the PL decontamination capability. This review describes in detail the fundamentals of both EC and PL, focusing on the food engineering principles in the formulation and application of EC and the delivery of efficient PL treatments and the technological aspects related to the food characterization following these treatments and discussing the implementation of the two technologies, individually or in combination. The advantages of the combination of EC and PL are extensively discussed emphasizing the potential benefits that may be derived from their combination when preserving perishable foods. The downsides of combining EC and PL are also presented, with specific reference to the potential EC degradation when exposed to PL treatments and the screening effect of PL transmittance through the coating layer. Finally, the potential applications of the combined treatments to food products are highlighted, comparatively presenting the treatment conditions and the product shelf-life improvement.

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Development and application of nanofibrillated cellulose coating for shelf life extension of fresh-cut vegetable during postharvest storage

Cited by 49 publications

References 34 publications

Influence of cellulose nanocrystals gellan gum‐based coating on color and respiration rate of Agaricus bisporus mushrooms

Influence of cellulose nanocrystals gellan gum‐based coating on color and respiration rate of Agaricus bisporus mushrooms

Biopolymer Coatings as Alternative to Modified Atmosphere Packaging for Shelf Life Extension of Minimally Processed Apples

Edible Coating and Pulsed Light to Increase the Shelf Life of Food Products

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